Butterflied Lamb Leg, Cilantro, Chestnut, Prosciutto, Asiago

May 12, 2023May 12, 20230 2
Butterflied Lamb Leg with Cilantro, Chestnut, Prosciutto, and Asiago Recipe
in Meat

Prep

15 min

Cook

40 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 boneless leg of lamb , Long Leg , butterflied
4 garlic cloves , fresh sliced
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary , left whole
kitchen twine , for trussing
1/4 cup chestnut puree ( not creamed )
4 slices prosciutto ham
6 slices asiago cheese , cut from the piece using a cheese slicer
4 cilantro roots , cut with about 2 inches of stem
2 scallions , with greens , chopped
1 head garlic , roasted and crushed
1 sprig fresh cilantro , leaves , stems and root , chopped
1 sprig fresh thyme , leaves only
1/2 cup spinach , chopped , fresh baby greens
1/8 teaspoon black pepper , from mill
1 cup dry white wine
1/4 cup avocado oil
1 tablespoon avocado oil

Nutrision Information

Servings Per Recipe
6-8
Calories
556
Sugar
1g
Fat
39g
This Butterflied Lamb Leg with Cilantro, Chestnut, Prosciutto, and Asiago recipe is a delicious and unique way to prepare lamb. The lamb leg is butterflied and stuffed with garlic, rosemary, prosciutto, chestnut puree, and asiago cheese before being rolled up tight and roasted to perfection. The sauce made from roasted garlic, cilantro, thyme, baby greens, and dry white wine is the perfect complement to the rich flavors of the lamb. This recipe is perfect for a special occasion dinner or a fancy date night at home. Serve with your favorite roasted vegetables and a glass of red wine for a complete meal.

Instructions

1.Preheat oven to 400°F.
2.Lay out the butterflied lamb leg on a large cutting board and season with salt and pepper.
3.Arrange the sliced garlic, fresh rosemary sprigs, and prosciutto on top of the seasoned lamb leg.
4.Spread a layer of chestnut puree over the prosciutto and top with the asiago slices.
5.Roll the lamb leg up tight, tucking in the cilantro roots and scallions as you roll.
6.Tie the rolled lamb leg with kitchen twine and brush with avocado oil.
7.Roast in the preheated oven for 30-40 minutes, or until the internal temperature reaches 130°F for medium-rare.
8.Remove from the oven and let it rest for 10 minutes before slicing and serving.
9.While the lamb is resting, make the sauce by combining the roasted garlic, chopped cilantro, thyme, baby greens, and freshly ground black pepper in a food processor. Stream in the dry white wine and 1 tablespoon of avocado oil until the mixture is smooth and emulsified. Serve the lamb slices with the sauce.

PROS

This recipe is simple to make with minimal ingredients, but the flavors are complex and delicious.

The combination of lamb, prosciutto, chestnut puree, asiago, and cilantro creates a unique and satisfying taste.

CONS

Lamb can be expensive and some people may find it too gamey for their taste.

This recipe also calls for chestnut puree, which may be difficult to find in some grocery stores.

HEALTH & BENEFITS

Lamb is a good source of protein and essential nutrients like iron, zinc, and vitamin B12.
Cilantro has been shown to have antioxidant properties and may help support healthy digestion and reduce inflammation.
The chestnut puree in this recipe provides dietary fiber, which can aid in digestion and help keep you feeling full.

Print

Leave a Reply

Your email address will not be published.